Category Archives: From the Earth

Greg Gapsis columns digs deep into all the wonderful food sources top area chefs use

Why Bison?

From ancient forests and savannahs of Kentucky comes a native food that helps define our local cuisine as naturally delicious.

There was a blip on the culinary radar a decade or so ago, when chefs became enamored of exotic meats, particularly ostrich, which was purported to be lean and crammed with protein. It tasted OK, but it was somewhat removed from its terroir, as it were. Even if the birds were raised in Southern Indiana, it didn’t feel like they belonged on our menus. Continue reading Why Bison?